Market Mash Up: Savory Bread Pudding with Caramel Bourbon Sauce

Savory Bread Pudding

Southern Sandwich Bread 1 loaf
Brown sugar 1 cup
Eggs 5
Vanilla extract 1 tablespoon
Salt 1 pinch
Whole organic milk 5 cups
Apples peeled and diced 2 cups
Nutmeg grated 1 teaspoon
Goat cheese ½ cup
Thyme minced 1 tablespoon


  1. Preheat the oven to 325 degree F.
  2. In a big bowl, tear apart the bread into chunks
  3. In another bowl, mix the sugar and eggs until fully incorporated.
  4. Mix in the vanilla and salt Blend well.
  5. Slowly add the milk and mix until fully incorporated.
  6. Add the cheese and mix till fully incorporated
  7. Place the torn bread in a baking pan. Pour the egg/milk mixture over the bread to evenly coat each piece of bread.
  8. Wash your hands well.
  9. Add the apple and gently fold the milk mixture into the bread with your hands.
  10. Grate in nutmeg and sprinkle thyme over top
  11. Cover with foil, place in the preheated oven and bake for 1 hour
  12. Uncover and continue baking 30 minutes.
  13. Check the consistency, it should be slightly mushy and semi-solid. Continue to bake if needed.
  14. Let cool slightly at room temp.
  15. Shred gently with hands to aerate
  16. Refrigerate overnight, covered.

Caramel Bourbon Sauce

Sugar 2 cups
Heavy cream 1 cup
Vanilla bean, 1 split in half lengthwise
Lemon juice 2 teaspoons freshly squeezed
Unsalted butter 2 tablespoons
Bourbon 1 tablespoon

  1. Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat.
  2. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.
  3. Reduce the heat to low.
  4. Slowly add cream, stirring with a wooden spoon.
  5. Stir to combine.
  6. Scrape the vanilla seeds into the pan, and add the pod.
  7. Add lemon juice, butter, and bourbon.
  8. Bring sauce to room temperature, or warm over low heat, before using.
  9. Cover, and store, refrigerated, up to 1 week.